PREVIEW
... ed to the white carp, the meat of the large gray carp is more tender. Everyone can take a closer look at this dish before anyone starts; did you notice? Even though the Braised Silver Carp Head is presented with its head shape intact, there isn’t a single bone left."
"The core of this dish is to pull out every single bone from the carp head while maintaining the shape, without breaking or falling apart, avoiding a fragmented mess."
"I’ve seen some food critics describe Braised Si ...
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